Pavlova Roulade with Raspberry Cheesecake Filling

A sublime summer dessert that is a revival of the classic pavlova.


Serves 6

Preparation Time

Cook time

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  • 4 egg whites
  • 220g caster sugar
  • Pinch of salt
  • 15ml cornflour
  • 20ml lemon juice
  • 50g flaked almonds

For the filling:

  • 400g cream cheese
  • 100g icing sugar, sifted
  • 3ml vanilla extract
  • 240g raspberries
  • Raspberries, to serve
  • Champagne, to serve


Preheat oven to 160°C. Line a 37cm x 32cm Le Creuset non-stick Rectangular Oven Tray with baking paper.

Using an electric mixer with the whisk attachment, beat the egg whites until stiff peaks. Gradually beat in the caster sugar and whisk until thick and glossy. Add lemon juice and sifted cornflour, whisk briefly to incorporate. Spread the mixture evenly onto the lined tray using a silicone spatula. Sprinkle over the flaked almonds. Bake for 10 minutes then turn the temperature down to 130°C and continue baking for another 5-15 minutes, until just set. Allow to cool in the baking sheet.

For the filling:

Using an electric mixer with the paddle attachment, beat the cream cheese to soften. Add the sifted icing sugar and vanilla and beat until easily spreadable.

To assemble:

Just before serving, carefully turn the meringue over onto a piece of greaseproof paper. Peel off the baking paper. Spread the cream cheese filling evenly over the surface and top with the raspberries. Gently roll the meringue up like a Swiss roll. Place on a platter and garnish with extra raspberries. Serve immediately after assembling, with champagne.